Most housewives freeze mushrooms for the winter. This is a versatile way to preserve them. Moreover, you can freeze both fresh mushrooms and boiled and even fried ones. But if freezing mushrooms is a fairly simple matter, then how to defrost and cook them after defrosting is a difficult question for some.
Instructions
Step 1
Classic frying of frozen mushrooms. Place the mushrooms in boiling salted water for 5-10 minutes. This is necessary to disinfect them. If you are sure of the purity of the mushrooms (since they were personally processed before freezing), then feel free to pour them into a hot frying pan. As soon as the water from the mushrooms has completely boiled away, add sunflower oil, salt, pepper and add finely chopped onion. Fry over medium heat for 10-15 minutes. Add sour cream. Simmer for another 7 minutes. The fried mushrooms are ready.
Step 2
Champignons (or porcini mushrooms) in batter. While the frozen mushrooms are boiling in boiling salted water, prepare the batter. Beat 2 eggs with a glass of milk, 2 tbsp. flour and a pinch of salt. Cut each large mushroom in half lengthwise. Sprinkle the breadcrumbs on a separate plate. Heat a skillet with plenty of vegetable oil. Dip each mushroom (or its half) first in batter, and then in crackers and send to a frying pan. Fry mushrooms until crispy golden brown.
Step 3
Stew with honey agarics. This dish is prepared in two stages. Boil the mushrooms for a few minutes, cut into large pieces. Fry the chopped onions in oil until golden brown, pour the mushrooms into the pan. Cook for another 3 minutes. Dissolve a few tablespoons of tomato paste, a spoonful of vinegar and the same amount of sugar in 2 glasses of water. Put the fried mushrooms in a baking dish, bell pepper cut into strips on top, fill with tomato sauce. Season with salt and pepper. Bake under a lid or foil in the oven for at least 40 minutes at 200 ° C.
